Chef Ryan Ellison has spent his career at the forefront of the Farm to Fork movement. His relationships with local farms, fishermen who use sustainable fishing practices, and ranchers committed to humane husbandry, provides him a bounty to cook using the best ingredients to delight his guests. Well versed in both classic and modern technique, Chef Ellison has crafted food experiences that amaze his guests and leaves them with culinary memories that last a lifetime. Wine pairing events have included working directly with Thomas Fogarty and Fogarty wines, and teamed up with Brewmaster Dan Gordon of Gordon Biersch for a series of dinners paired with and using his iconic beers.
Chef Ryan has worked for some of the industry’s best culinary minds including, Master French Chefs Roland Passot, and Joel Guillon, salumi master Paul Bertolli, staged with Thomas Keller Restaurant Group, Hawaiian Reginal Cuisine founder Peter Merriman, and modern American cuisine pioneer Jim Stump. His venues have included the fine dining Canoe House at the Mauna Lani Bay Hotel and Bungalows, Merriman’s in Waimea, LB Steak, Oliveto, and most recently as the Executive Chef for the Fairmont San Jose.
Cooking under pressure feeds the Chef’s drive and has accumulated a hefty list of VIP clientele including U.S. Presidents, Mark Zuckerberg, Elon Musk, Larry Ellison, and several top CEOs for Apple, Samsung, Cisco, and many more. Chef Ryan Ellison crafts a collaborative work environment where open communication and experimentation is encouraged. Standards are well established and constantly trained on, and provides opportunities for junior staff to lead training modules to enhance their management growth. Colleague engagement is paramount to successful kitchen operations, and Chef Ellison prides himself on being the best leader he can be under any circumstance.Visit the Mulvaney's B&L Website share